Baked Biscoff Cake Lotus Frosting (Printable Version)

Tender vanilla sponge with Biscoff pieces and silky Lotus spread frosting. Nutty caramel warmth in every bite.

# List of Ingredients:

→ For the Cake

01 - 1.75 cups crushed Biscoff biscuits
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 0.5 teaspoon baking soda
05 - 0.25 teaspoon salt
06 - 1.76 ounces unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.33 cup Lotus spread

→ For the Frosting

12 - 2.2 ounces unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.33 cup Lotus spread
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

17 - Additional crushed Biscoff biscuits
18 - Extra Lotus spread for drizzling

# How to Make It:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix.
06 - Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.
07 - Pour the batter into the prepared cake pan and smooth the top with a spatula.
08 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
11 - Beat in the Lotus spread, heavy cream, and a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust with additional cream or milk if the consistency is too thick.
12 - Once the cake is completely cool, frost the top and sides with the Lotus frosting using an offset spatula.
13 - Decorate with additional crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • Every forkful delivers caramel spice from the cookie pieces and a creamy, nutty frosting that melts on your tongue.
  • It looks bakery-fancy but uses everyday mixing methods and a single round pan.
  • Leftovers stay moist for days, and honestly taste even better the next morning with strong coffee.
02 -
  • Overmixing after adding flour turns the cake dense and chewy, so fold gently and stop as soon as the batter comes together.
  • Frosting a warm cake will melt the buttercream into a puddle, so wait until the cake is completely cool to the touch.
  • Softened butter means room temperature and yielding to gentle pressure, not melted or greasy, which ruins both texture and structure.
03 -
  • Crush the biscuits in a sealed bag with a rolling pin so you control the size and keep your counter clean.
  • Add a tablespoon of Lotus spread to the center of the batter before baking for a surprise molten pocket in the middle.
  • Chill the frosted cake for 15 minutes before slicing to get clean, bakery-perfect edges.
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